Ok. So I was gone for a couple of days wrapped up with events related to my sister's wedding.
Ah... wedding food, the pros and cons.
On the plus side, there was an excellent tasting veggie option of a conch-shell sized noodle filled with ricotta cheese. In my mind, I sort of visualized this situation in which vegetarian Scots found themselves inventing the world's first veggie haggis substitute.
On the con side, the salad. My brother-and-law spent about ten minutes botanically analyzing the contents of our bowls. We know there were dandelions in there. Perhaps stalks of grass, too. If it was grass, it wasn't that bad. For eating grass, that is. But you're not going to see sod on my pantry shelf anytime soon.
My cousin gave great kudos to the bride and groom for refraining from serving the wedding-chicken. I think wedding-chicken must be a special breed. I'm sure I saw them displayed at the State Fair last week. Prize-winning wedding-chickens. They're lean, they're mean, and they come with some weird sauce.
Finally we came to dessert. Why is it that only at weddings do folks serve desserts that no one wants to eat? I don't understand why people spend $500 on a cake covered in velvet and shellac when a $12 sheet-cake from the supermarket would do the trick. And don't tell me that I'm just not sophisticated. It is a proven fact that no one actually prefers wedding cake to sheet cake. And if you do, well you're the freak. Go see a doctor. There's something wrong with you.
That said, the desserts at this wedding were pretty darn tasty. We especially liked the chocolate dollops with sliced peanut ears made to look like little mice. Yummy.
All in all, I'd say that this wedding was a gastronomical success. I didn't meet anyone who had anything less than stellar to say about their entree, be it sirloin, salmon, or veggie haggis. And the wine kept flowing and the band kept the dancefloor shaking.
And not a wedding-chicken seen all night.
Congrats to the bride and groom.